Veg Kolhapuri

Ingredients

1) Cauliflower (chopped) - 200gms
2) Beans (chopped) - 100gms
3) Carrot (chopped) - 100gms
4) Potato (chopped) - 1 cup
5) Onion (chopped) and fried - 1 cup
6) Cumin seed - 1tsp
7) Black cardamom - 1
8) Green cardamom - 1
9) Cinnamon stick - 1 inch
10) Star anise - 1
11) Oil - 2 tbsp
12) Onion (chopped) - 2 tbsp
13) Bay leaf - 1
14) Ginger garlic paste - 2 tbsp
15) Green chillies (paste) - 2 tsp
16) Cashewnut paste - 2 tsp
17) Kashmiri mirch paste - 2 tbsp
18) Turmeric powder - 1 tsp
19) Red chilli powder - 1 tsp
20) Garam masala - 1 tsp
21) Salt to taste
22) Tomato puree - 1 cup
23) Capsicum (chopped in slightly big size) - 1
24) Onion (chopped in slightly big size) - 1
25) Garlic (chopped) - 1 tbsp
26) Ginger (chopped) - 1 tbsp
27) Green Chillies (chopped) - 2
28) Green Peas - 50gms
29) Butter

Method

1. Deep fry the ingredients from 1 to 4 till its half cooked. Keep this aside. Sprinkle some kasoori methi and kitchen king masala. Mix well.
2. Grind the ingredients from 5 to 10 to a smooth paste.
3. In a kadai, put 2 tbsp oil and add chopped onion to this.
3. Put bay leaf, ginger garlic paste, green chilli paste and cashewnut paste.
4. After this add kashmiri chilli paste, turmeric powder, red chilli powder, garam masala powder and onion paste.
5. Put some water and salt. Let this cook for some time.
6. Put the tomato puree also.
7. In another pan, put little oil and add chopped capsicum, onion, ginger and garlic.
8. Into this add the prepared gravy.
10. Put boiled green peas into this and some butter.
11. Serve this hot with chapathi.

Note:
       To make cashewnut paste : Boil the cashews for sometime and grind them to make a smooth paste.



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Happy Cooking!!